Line Cook 2
- Compensation
- Not disclosed
- Location
- La Bahia
- Work setup
- Not specified
- Seniority
- Not specified
- Employment
- Not specified
- Experience
- Not specified
- Category
- Hospitality
- Posted
Must have
- (2/3) years of experience in hotel/restaurant kitchen, luxury hotel and/or resort preferred
- Proficiency in classical cooking techniques
- Experience working multiple stations
- Strong knife and plating ability
- Knowledge of modern cooking equipment preferred
- Understanding of allergy protocols
- Endurance to stand for long periods and walk moderate distances
- Ability to work in fast-paced and hot kitchen environments
- Capability to lift, push, and pull a moderate amount of weight (Up to 50lbs)
- Flexible to work in different shifts, including evenings, weekends, and holidays
- Highly organized with the ability to multitask in a fast-paced environment
- Ability to work independently and in a team environment
Full description
ABOUT US:
Nestled along the Pacific Coast, La Bahia Hotel & Spa celebrates its dramatic setting where the tip of Monterey Bay touches Sana Cruz's coveted Main Beach. Steeped in the romantic beauty of Spanish-Mediterranean architecture, locals and travelers alike will savor globally influenced cuisine, cocktails and wellness rituals infused with the region's agricultural bounty and coast-cultured Spirit.
SUMMARY:
The Cook II is a culinary professional who combines precision with passion, taking pride in the craftsmanship of cooking while understanding the discipline required in a luxury kitchen environment. This role will work closely with the Chef de Parties to refine techniques, adjust seasoning profiles, and ensure every plate leaving the station meets our restaurants quality standards. The Cook II will work cleanly and efficiently during service while mentoring junior staff to reflect the professionalism expected from all team members. By delivering impeccable service, the Cook II will uphold La Bahia Hotel & Spa’s service standards (inspired by Forbes) while elevating our beachfront property.
DUTIES/RESPONSIBILITY:
- Prepare and cook menu items according to standardized recipes
- Master at least 2-3 kitchen stations (sauté, grill, garde manger, etc.)
- Ensure all dishes meet visual and taste standards before plating
- Monitor food temperatures and cooking times precisely
- Taste and adjust seasonings as directed
- Maintain proper mise en place for assigned stations
- Work seamlessly with other cooks during service
- Communicate effectively with expeditors and servers
- Support training of junior kitchen staff
- Adhere to silent kitchen protocols during service
- Maintain impeccable station organization
- Preserve and properly store premium ingredients
- Assist with inventory management and product rotation
- Participate in daily kitchen setup and breakdown
- Follow proper food handling and sanitation protocols
- Maintain impeccable grooming standards, wearing the assigned uniform exactly as specified (proper fit, cleanliness, and presentation at all times
- Wear the official hotel lapel pin prominently as part of the uniform requirement, unless embroidered onto uniform
- Perform all other duties that may be assigned as needed by your manager
The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.
QUALIFICATIONS:
- (2/3) years of experience in hotel/restaurant kitchen, luxury hotel and/or resort preferred